Chateau Jiahu Brew Session

First runnings are 1.032, lower than expected. The hawtorn berries were impossible to grind without moistening first with wort. There was a great orange smell from the orange peel and hawthorn berry steep. The hawthorn berries really led to a congealed brick, which was only manageable as I put the slurry into a mesh bag and threw it all away. Pycnometer measurements are: 1.0476 on Midas touch, 1.0692 for Chateau Jiahu. The Chateau Jiahu is much higher in gravity than I was expecting. To the Chateau, I pitched about 1100mL of yeast starter after shaking the carboy for a minute. 2/2 - Pretty strong fermentation, about an inch of foam. In the evening, 2 inches of foam. Added 600g of grape juice concentrate. 2/4 - Krausen went well higher to about 3 inches and has just started coming down. The majority of the bubbling has ceased. 2/19 - bottled today. Threw off some sulfur, which is odd, but it didn't carry over to the flavor. The flavor itself was nothing special, kind of a boring pilsner flavor. 2/26 - popped the top on one today and they need to age still. There are mead, wine, and Belgian yeast flavors that need to meld together. Probably a month in the bottle will bring it all together for the better.